Ochsenschwanzsuppe
(Oxtail Soup) Recipe

Origin: Germany      Period: Traditional

Ingredients:

900g ox tails, disjointed
1 medium onion, sliced
2 tbsp vegetable oil
2l water
1 tsp salt
4 whole black peppercorns
2 tbsp fresh parsley, chopped
75g carrots, diced
140g celery, diced
1 bay leaf
75g tomatoes, blanched, peeled, de-seeded and chopped
1 tsp dried thyme, crushed
1 tbsp unbleached flour
1 tbsp butter
60ml Madeira wine

Ochsenschwanzsuppe
(Oxtail Soup) Preparation:

Method:

Add the oil to a large (4l) flame-proof casserole or Dutch oven and when hot add the ox tail and onion. Cook, stirring occasionally, for about 10 miutes, or until the meat and onion is well browned. Add the water, salt and black peppercorns then bring to a simmer and cook, uncovered, for about 2 ours. Cover and continue simmering gently for 3 hours further. Now add the parsley, carrots, celery, bay leaf, tomaotes and thyme. Return to a simmer and cook for a further 30 minutes, or until the vegetables are tender.

Strain the stock into a bowl, allow to cool and refrigerate for at least 60 minutes. In the meantime, remove any edible meat from the ox tail bones and combine with the vegetables. Transfer to a blender with a little water and purée until smooth, then reserve.

When the stock has chilled remove all the fat from the surface then pour the liquid into a pan and re-heat. When the stock is hot melt the butter in a large pan, scatter the flour over the top and stir to combine. Cook for about 2 minutes, stirring constantly then add the stock a little at a time, whisking continually, until you have a smooth sauce. Pour this into the stock and whisk to combine then add the meat and vegetable mix and whisk in. Bring the mixture to a simmer and adjust the seasonings. Take off the heat, whisk in the madeira and serve in warmed soup bowls.

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